Pistachio Crumb

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 250 g (9 oz) pistachio nuts
  • 25 g (1


Put the pistachio nuts into a thermomix and blend on full for 30 seconds to make a coarse crumb. Add the maltodextrin, sugar, green tea powder and salt and pulse to combine well. Transfer to a bowl. Add the butter and rub through with your hands. Next, add the egg white and mix to a wet dough. Stir through the rice flour and leave to sit for 30 minutes. Roll the dough into a sausage shape, wrap